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Cajun Style Prawn & Charred Pepper Stew

Cajun Style Prawn & Charred Pepper Stew

with Homemade Baked Tortilla Chips

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This delicious Cajun Style Prawn & Charred Pepper Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:Cereals containing glutenMustardCeleryCrustaceansMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 pack(s)

Kidney Beans

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 sachet

Cajun Blackening

(ContainsMustard)

1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

King Prawns

(ContainsCrustaceans)

75 grams

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1983 kJ
Energy (kcal)474 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate59 g
of which sugars11.0 g
Protein27 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Sieve
Garlic Press
Cutting board
Knife
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve the pepper and discard the core and see ds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Pop a quarter of the beans into a bowl and mash with a fork until broken up. Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil (use two trays if necessary). Season with salt and pepper. Set aside.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pepper and cook until charred, 5-7 mins total. Stir every 2-3 mins.

3

Add the garlic and Cajun blackening to the peppers. Stir and cook for 1 min, then stir in the tomato passata, water for the sauce (see ingredients for amount), vegetable stock paste and red kidney beans (whole and mashed). Bring to the boil, then reduce the heat to medium and simmer until the stew has thickened, 10-12 mins.

4

Meanwhile, bake the tortilla triangles on the top shelf of your oven until lightly golden brown and crisp, 6-8 mins. Once cooked, remove from your oven and set aside.

5

Once thickened, stir the prawns into the stew and cook for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Once the prawns are cooked, taste the stew and season with salt and pepper if needed.

6

Share the stew between your bowls with a dollop of yoghurt on top and the tortilla chips alongside for dipping. Enjoy!